Entree: Mexico – Queretaro, Bajio Mexico – Enchiladas Queretanas (Queretaro-style Enchiladas)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 30 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs
- 6 cups (1.4 L) water (for poaching chicken) or enough to cover
- 1 small white onion, halved (about 4 oz / 115 g)
- 3 garlic cloves (about 12 g), divided
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 6 dried guajillo chiles, stems and seeds removed (about 10–12 g)
- 2 roma tomatoes (or 1 medium tomato), roasted or charred, about 6 oz (170 g)
- 1/4 medium white onion, roughly chopped (about 1 oz / 30 g)
- 1 garlic clove (about 4 g)
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1 g) dried oregano
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) vegetable oil, plus more for lightly frying tortillas
- 12 corn tortillas, about 5–6 inch (12 cm) each
- 2 medium Yukon Gold potatoes, peeled and diced, about 12 oz (340 g)
- 2 medium carrots, peeled and diced, about 8 oz (225 g)
- 8 oz (225 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (45 g) shredded Oaxaca or mild melting cheese (optional, for filling)
- 1/4 cup (25 g) thinly sliced white onion for garnish
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Freshly ground black pepper to taste

Instructions

Short Description:
Enchiladas Queretanas are corn tortillas filled with shredded chicken, drenched in a deep-red guajillo chili sauce, and finished with boiled potatoes and carrots, crumbled cheese and crema for a hearty Bajio-style main course.

Regional Notes:
This Bajio/Queretaro variation is defined by a guajillo-based red sauce (rather than a verde or ancho blend) and the signature topping of diced boiled potatoes and carrots laid over the rolled enchiladas. Compared with other regional enchiladas, these emphasize the sweet-savory guajillo flavor and vegetable topping common in Querétaro home cooking.

1. Poach the chicken: In a medium pot, combine chicken thighs, 6 cups (1.4 L) water, halved onion, 2 garlic cloves, bay leaf and 1 tsp (5 g) salt. Bring to a simmer, reduce heat and poach gently until chicken is cooked through, about 20–25 minutes. Remove chicken, reserve 1 cup (240 ml) of the poaching liquid, and shred the chicken when cool enough to handle.
2. Cook potatoes and carrots: While chicken cooks, place diced potatoes and carrots in a pot of salted water. Bring to a boil and simmer until just tender, about 10–12 minutes. Drain and set aside to cool slightly.
3. Prepare guajillo sauce: Meanwhile, toast guajillo chiles in a dry skillet over medium heat, 10–20 seconds per side, until fragrant but not burned. Transfer to a bowl and cover with very hot water; soak 12–15 minutes until softened. Drain, reserving a few tablespoons of the soaking liquid.
4. Blend sauce: In a blender, add the softened guajillos, roasted roma tomatoes, 1/4 onion, 1 garlic clove, ground cumin, oregano, sugar (if using), and about 1/2 cup (120 ml) of the reserved chicken poaching liquid or the chile soaking liquid. Blend until smooth. Pass the sauce through a fine mesh strainer into a bowl to remove skins and seeds; push through with a spoon.
5. Fry and finish sauce: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the strained sauce and cook, stirring occasionally, until it thickens slightly and the raw flavor cooks off, about 6–8 minutes. Taste and season with salt and pepper. If sauce is too thick, thin with a bit of reserved poaching liquid to reach a spoonable consistency.
6. Prepare tortillas: Heat a small skillet with a thin film of oil. Quickly warm each tortilla 10–15 seconds per side, then dip each tortilla briefly in the warm guajillo sauce to coat both sides (this softens and flavors them). Keep tortillas warm under a clean kitchen towel.
7. Assemble enchiladas: Mix shredded chicken with about 1/2 cup (120 ml) of the guajillo sauce and the optional shredded Oaxaca cheese if using. Place about 2–3 tbsp (30–45 g) of filling on each dipped tortilla and roll tightly. Arrange rolled enchiladas seam-side down in a single layer on a large serving platter or shallow baking dish.
8. Top and finish: Spoon additional warm guajillo sauce over the arranged enchiladas to cover. Evenly distribute the boiled diced potatoes and carrots over the top.
9. Garnish and serve: Sprinkle crumbled queso fresco over the enchiladas, drizzle with 1/2 cup (120 ml) Mexican crema, scatter thinly sliced white onion and chopped parsley or cilantro, and finish with a few grinds of black pepper. Serve hot with lime wedges on the side if desired.